Thursday, October 1, 2015

Crunchy Paprika Chickpeas

Makes 2 cups
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen

Satisfyingly crunchy and salty, this healthful snack is a better alternative to chips.  Pack some in your lunchbox or keep some on your work desk to enjoy and share with your work buddies. With just a few ingredients you probably already have in your pantry, this takes less than 5 minutes to put together and then sit back and relax while they bake. 

Preheat oven to 450 F.  Drain and rinse 2 cans chickpeas (15.5 ounces each); pat dry with paper towels.  Transfer to a rimmed baking sheet; toss with 3 Tablespoons olive oil to coat.  Spread in a single layer; roast until deep brown and crispy, shaking the pan occasionally, 35 to 40 minutes.  Sprinkle with 1½ teaspoons coarse salt and 1 teaspoon hot or sweet paprika; roast another 2-3 minutes more.  Cool completely on a paper-towel-lined plate. Store in an airtight container at room temperature, up to 2 days.


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